Leberkäse curry

Ingredients for 2 servings:

• 2 slices of Leberkäse for frying
• 250 g rice
• 1 bell pepper(s), red
• 2 stalk(s) celery
• 1 onion(s)
• 250 ml broth
• ¼ tsp salt
• 1 pinch(s) of pepper
• 1 pinch(s) of turmeric
• 1 pinch(s) coriander powder
• ¼ tsp oregano
• 1 pinch(s) of paprika powder, hot
• 1 small chili pepper(s)
• 1 pinch(s) cumin
• 1 few stalks of parsley
• 1 tbsp oil
• 1 tsp cornstarch

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Using leftovers that tastes super delicious

Cook the rice in a ratio of 1 to 2. Heat 1 tablespoon of oil in a saucepan. Dice the onion and add it to the pan over medium heat. Deseed and dice the bell pepper and add it to the pan with the onions. Break the celery stalks in half, remove the fibers, and slice the celery. Add it to the pan with the onions and bell pepper. Cut the meatloaf slices into 1 x 1 cm cubes (or smaller if you like) and add them to the pan with the broth. Stir in the remaining spices. Let everything simmer for about 10-15 minutes. Once the rice is done, thicken the sauce with the starch. To do this, pour some cold water into a glass, add the starch, and mix well, then add it directly to the pan, stir, and bring to a boil. Place the rice on the plates and divide the sauce evenly between the stalks. Chop the parsley and sprinkle it over the finished dish.